A dairy free take on your favorite summer salad. This Vegan Caprese Pasta Salad is the perfect minimal cook meal for these hot summer nights! Fresh tomatoes, basil, and vegan mozzarella tossed with balsamic vinegar and olive oil combined together in this easy dish. It is the flipping best combo have for a main meal or on the side of your BBQ.
Are you craving fresh, easy dinnertime recipes this summer? Me, too. This Caprese pasta salad recipe is just the ticket! This recipe has been one of my favorites for the past few weeks, but it is so delicious I cannot even handle it.
This pasta recipe really straddles the line between “pasta dish” and “pasta salad,” since it’s great whether you serve the noodles warm or cold. And y’all know I love a good pasta dish! It’s made simply with pasta, lots of cherry tomatoes, mozzarella, fresh basil and olive oil.
Oh ya know I’m excited
So let’s discuss this dish. Especially when tomatoes are so darn delicious, this vegan caprese pasta salad has all my favorite
First, we start marinating the tomatoes by tossing halved cherry tomatoes with olive oil, balsamic vinegar, red onion, salt and pepper. The vinegar and the salt work together to pull the tomato juice out and make a sauce for your pasta salad.
At this point, add in your mozzarella. If you want this to be truly vegan, I am obsessed with this brand. If you are ok with having dairy, feel free to just use some chopped mozzarella or some little baby mozzie balls. We love those!
Then, just toss with chopped romaine and pasta. I love using chickpea or lentil pasta to add in a bit more protein. However, you can use whatever pasta you wish. I actually want to share with you this pasta pot I’ve been obsessed with lately. It makes straining the water super easy plus it comes in so many fun colors. We love that!
That’s it! Feel free to serve this with chicken, fish, or chickpeas for protein. You can serve this as a main or a side. Luckily for you, it lasts 2-3 days in the fridge, which means it’s perfect for meal prep. We love that!
If you like this recipe, please make sure to let me know on Instagram by tagging me or saving this recipe to Pinterest. I love seeing how you are recreating my recipes!
Yields 4 servings
10 minPrep Time
10 minCook Time
20 minTotal Time
- 1 8-oz box of short cut pasta, cooked to the package directions and cooled under cold water (I like penne or bowties)
- 2 pints cherry tomatoes, cut in half
- 1/4 raw red onion, thinly sliced
- 1/3 cup chopped vegan mozzarella (can use dairy mozzarella as well)
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 3-4 slices basil, thinly sliced
- salt + pepper
- 1 head romaine, washed, dried, and thinly sliced
- balsamic glaze, for serving
In a large bowl, add chopped tomatoes, red onion, vegan mozzarella, olive oil, balsamic vinegar, basil, and season well with salt + pepper. Toss and let sit for minimum of 5 minutes at room temperature, to allow to marinate.
Once marinated, add chopped romaine and cooked and cooled pasta to the bowl with marinated tomatoes. Toss to combine and season with more salt + pepper, to taste. Serve with bread and balsamic glaze. EAT